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Chinese yam powder, sterilized lactobacillus fermented Chinese yam drink and preparation method thereof

A technology of lactic acid bacteria fermentation and yam powder, which is applied in the field of food processing, can solve the problems that yam fermented beverages are prone to delamination, short shelf life, low temperature storage and the like, and achieve the effects of being beneficial to development, rational in production process, and promoting development.

Inactive Publication Date: 2019-03-19
江苏恒康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the above problems, the present invention provides a Chinese yam powder, a sterilized lactic acid bacteria fermented yam drink and a preparation method thereof, so as to solve problems such as easy stratification and precipitation of the yam fermented drink, poor taste, low temperature storage, and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of Chinese yam powder, technological process is as follows:

[0035] Choose fresh and high-quality Chinese yam with a smooth surface, no moths, mildew spots and rot, wash, peel, and cut into 2mm slices. Immediately soak the sliced ​​Huayam slices in 0.3% citric acid and 0.1% phytic acid Protect the color in the color-protecting solution for 30 minutes, wash the yam tablets after color protection, process them into cooked yam tablets with low-temperature baking equipment, bake them at 62°C for 6 hours, and grind the cooked yam tablets through an ultrafine pulverizer 500 mesh low-temperature baked Chinese yam powder.

Embodiment 2

[0037] A kind of preparation method of Chinese yam powder, technological process is as follows:

[0038] Choose fresh and high-quality Chinese yam with a smooth surface, no moths, mildew spots and rot, wash, peel, and cut into 4mm slices. Immediately soak the sliced ​​Huayam slices in 0.2% citric acid and 0.3% phytic acid Protect the color in the color-protecting solution for 25 minutes, wash the yam tablets after color protection, process them into cooked yam tablets with low-temperature baking equipment, bake them at 65°C for 7 hours, and grind the cooked yam tablets through an ultrafine pulverizer 400 mesh low-temperature baked Chinese yam powder.

Embodiment 3

[0040] A preparation method of sterilized lactic acid bacteria fermented yam beverage, the technological process is as follows:

[0041] (1) Preparation of yam matrix: Add 8 parts of Chinese yam powder to 92 parts of water while stirring, saccharify at 90°C for 1 hour, add 0.01% isomalt and 0.005% fructo-oligosaccharide, and heat at 115°C Sterilize under conditions for 7 minutes and cool to 36°C;

[0042] (2) Fermentation: Inoculate Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc enterococci, Lactobacillus delbrueckii, and Lactobacillus rhamnosus into the above-mentioned yam substrate at a 0.1% inoculation amount, and culture at a constant temperature of 35°C for 18 hours. Rotating speed is 30rpm, obtains Chinese yam fermented liquid;

[0043] (3) Preparation: Dry mix 0.005% potassium sorbate, 0.3% sodium alginate, 0.1% xanthan gum and 0.05% sodium carboxymethyl cellulose, and stir while adding 1 part of water at 50°C until completely Dissolve, sterilize at 1...

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Abstract

The invention discloses Chinese yam powder, sterilized lactobacillus fermented Chinese yam drink and a preparation method thereof, and belongs to the technical field of food processing. The drink is prepared by using Chinese yam powder as a raw material, which is prepared by the steps of peeling, slicing, color protecting, baking, grinding and the like on Chinese yam, through the steps of saccharifying, fermenting, mixing, homogenizing, sterilizing and the like. The Chinese yam fermented drink does not have layered precipitate phenomenon, is sour-sweet delicious, can be preserved at normal temperature for 12 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to Chinese yam powder, a sterilized lactic acid bacteria fermented yam drink and a preparation method thereof. Background technique [0002] Lactic acid bacteria refers to the general term for a class of non-spore, Gram-positive bacteria whose main product of fermenting sugar is lactic acid. It is the "stimulant" of human immune cells such as macrophages and NK cells. Lactic acid bacteria can activate these cells to eliminate the bacteria in the body. Harmful bacteria and the activity of inhibiting cancer cells; lactic acid bacteria can improve the flavor, quality and nutrition of food, and extend the shelf life. Its physiological health function is widely used in the food industry. [0003] Huai yam is the tuber of the perennial root plant Dioscorea in the Dioscoreaceae family. It is a precious medicinal material with the same origin as medicine and food. It ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L19/10
CPCA23L2/382A23L19/10
Inventor 徐浩宇仲伯扬邓荣王香香刘亚东唐青
Owner 江苏恒康生物科技有限公司
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